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The Best Homemade Cinnamon Rolls Recipe for Soft, Gooey Breakfast Bliss

A close-up, appetizing shot of a freshly baked cinnamon roll slice generously topped with white icing.
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Follow this simple, encouraging recipe to make soft, fluffy homemade cinnamon rolls with a rich cream cheese icing. These are the best cinnamon rolls you will ever bake.

Ingredients

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  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/2 cup unsalted butter, softened, plus more for greasing
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, melted (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 8 ounces cream cheese, softened (for icing)
  • 1/2 cup unsalted butter, softened (for icing)
  • 3 cups powdered sugar (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • 1-2 tablespoons milk or heavy cream (for icing)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, combine the remaining granulated sugar, softened butter, eggs, and salt. Mix until combined. Add the yeast mixture and 3 cups of the flour. Mix until a shaggy dough forms.
  3. Knead: Gradually add the remaining flour until the dough pulls away from the sides of the bowl. Knead on medium speed for 5-7 minutes until the dough is smooth and elastic.
  4. First Rise: Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, mix the melted butter, brown sugar, and ground cinnamon in a small bowl until it forms a thick paste. Set aside.
  6. Roll out the dough: Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches and 1/4 inch thick.
  7. Spread the filling: Spread the cinnamon-sugar filling evenly over the entire surface of the dough, leaving a small half-inch border on one long edge.
  8. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
  9. Second Rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover and let rise again in a warm spot for 30-45 minutes, until puffy.
  10. Bake: Preheat your oven to 375°F. Bake for 20-25 minutes, or until golden brown.
  11. Make the icing: While the rolls bake, beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar, vanilla extract, and milk until you reach a smooth, spreadable consistency. Add more milk if needed for a thinner glaze.
  12. Ice the rolls: Remove the rolls from the oven and immediately spread the cream cheese icing generously over the hot rolls. Serve warm.

Notes

  • For extra soft rolls, cover the pan with foil for the first 15 minutes of baking, then remove the foil to allow the tops to brown.
  • If your kitchen is cold, place the dough bowl inside your oven with just the light on to create a warm environment for rising.
  • You can make the dough the day before; let it rise once, punch it down, cover it tightly, and refrigerate overnight. Roll and bake the next morning.

Nutrition

Find it online: https://cookerykings.com/cinnamon-roll-foolproof-recipe/